DHS Alumni Message Board

Post recipes for desserts, cookies, cakes, candy, anything to satisfy your sweet tooth.

This is the best cheesecake recipe I've ever tasted. You can add a graham cracker crust to it & top it with whatever you want, but it's great all by itself.


Cheesecake

4 (8-ounce) packages regular cream cheese, at room temperature
1 2/3 cups granulated sugar
1/4 cup cornstarch
1 tablespoon vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream

Preheat the oven to 350*F (180*C) and generously butter a 9-inch springform pan.

Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes. Then beat in the remaining 3 packages of cream cheese.

Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point mix the filling only until completely blended. Be careful not to over mix the batter.

Gently spoon the cheese filling into the springform pan. Place the springform pan in a large shallow pan containing hot water that comes about 1-inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.

Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight.

Your patience will be rewarded.

__

This is one of the simplest recipes I've ever found for fudge & it's yummy.

Dark Chocolate Fudge

Makes 25 servings

½ cup Light Corn Syrup
1/3 cup Evaporated Milk
3 cups Chocolate Chips
½ teaspoon Salt
¾ cup Powdered (Confectioner’s) Sugar
2 teaspoons Vanilla

In 3 quart microwavable bowl, combine corn syrup and evaporated milk, stir until well blended. Microwave on high 3 minutes. Stir in chocolate chips until melted. Stir in salt, confectioner’s sugar and vanilla. Beat until thick & glossy.

Spread into an 8 inch square baking pan. Refrigerate at least 2 hours until firm.

Additions: You can add nuts to the fudge when you stir in the powdered sugar & vanilla. You can also swirl marshmallow cream into the top of the fudge before putting it in the refrigerator.

You can double the recipe to make a 13â€

Extremely easy chocolate chip squares

Mix:
2 1/2 cups of graham cracker crumbs
1 can sweetened, condensed milk
1 12 oz. bag chocolate chips

Pour into an ungreased baking dish (9x13 or smaller. 9x13 will be pretty thin, so smaller pans work better.)

Bake in an oven heated to 325 degrees for about 30-40 minutes, or until light golden brown. Allow to cool a little before slicing into squares. These are EXTREMELY rich.

Here's a good crust for cheesecake:

50 Nilla Wafers, finely crushed
1/4 cup of sugar
1/4 cup (1/2 stick) butter or margarine, melted


Mix ingredients together and press firmly onto bottom of pan (9-inch springform).

Made these this morning...super easy and super good!!! (My husband thinks they would be even better with some ice cream and caramel syrup.)

Someone brought this to work. Very simple ingredients, and very yummy:

Chocolate Delight


I large tub Cool Whip
1 package (8 oz) Cream Cheese
1 cup Powdered Sugar
1 box instant Chocolate pudding
1 box instant Vanilla pudding
3 cups Milk
1 roll Chocolate Chip Cookie Dough

Spread the cookie dough in a deep dish pan and bake as normal. Let cool completely.

Combine cream cheese bar, 1 cup powdered sugar and 1 1/2 cup of Cool Whip. Blend together with mixer and spread evenly on cooled cookie.

In a separate bowl, combine both packages of instant pudding and 3 cups of milk. Whisk together for 3 minutes, or until thick. Spread pudding mixture on top of cream cheese/cool whip layer.

Using the remaining cool whip from the tub, spread on top of the pudding layer.

Ensure to refrigerate at least an hour prior to serving.

Cathy, thought I heard something about chocolate truffles...

Oh, I make some tasty truffles....

For the centers:

8 ounces semisweet or bittersweet chocolate, cut into small pieces - I use equal parts both

3/4 cup heavy whipping cream

2 tablespoons butter

1 tablespoons amaretto

Break up the chocolate & place in a heat proof bowl. Heat the cream & butter until just before boiling, then pour over the chocolate. Let sit for 5 minutes. Add the amaretto & then stir until the chocolate is shiny. Refrigerate until it's a consistency you can roll into balls. It'll take several hours to overnight.

Roll the centers into balls - trust me, you'll want to wear gloves & you'll still get chocolate on everything. Refrigerate the rolled centers so they'll be easier to dip.

I usually dip them in the Bakers Dark Chocolate bowls. You can find them in the grocery store near the chocolate chips. You can also melt chocolate & dip them, but you need to be able to temper the chocolate otherwise it'll "bloom", getting little white specs on them. It doesn't really affect the taste, but they look funky.

These are really decadent.

Thank you! I can't wait to try them!